China has a long history of vegetable drying
China has a long history of vegetable drying. Qimin Yaoshu (Essential Techniques for the Welfare of the People), an agricultural work of the Northern Wei Dynasty, introduced the method of sun-drying chili peppers in its chapter on pepper cultivation.
Industrialized production of dehydrated vegetables originated in the 1930s to 1940s and has developed rapidly over the past decade, with products sold both domestically and for export.
Due to differences in the types and quality requirements of dehydrated vegetable products, their production processes vary accordingly. The commonly adopted technological process is shown in the figure.
Dehydrated Vegetable Processing
The main procedures are as follows:① Trimming and Preparation. Remove roots, peel skins and carry out other preliminary treatments of vegetables manually or mechanically.
